.

Welcome!

Welcome to the website for the Susquehanna Valley Growers' Market!

Want to receive our newsletter?
For a regular reminder in your email inbox, sign up for our email newsletter. Just send an email to svgmarket@gmail.com.

We're on Facebook!
Look on our Facebook page for updates as we have them!

Looking for recipes?
Come home with more good food than you know what to do with? Interested in trying something new and different with market produce? Check out our recipe index for some new ideas! Have a recipe you'd like to share? Email us at svgmarket@gmail.com.

Thursday, September 24, 2015

News from the SVGM

We are officially into autumn, and the first full moon of the season is this Sunday: the nights have been fresh, cool and clear, and last night I noticed how bright things looked as the waxing moon lit up the night sky. It is a bit dry out there, but nonetheless the beauty of fall is coming into its own.
Last week at the Growers' Market, you could feel autumn: the smell of fresh local apples was prevalent, and the boxes of pears were beautiful. There are pumpkins, lots of pumpkins: eating and baking pumpkins, incredible looking heirloom pumpkins of interesting colors and textures and shapes, like the ones that look like Cinderella's coach. The cut flowers of Anita Shirk's have a depth of color that the shortening days and cooler temperatures intensify. Butternut and acorn squashes, all kinds of red and heirloom potatoes, and fresh apple cider. The crossover between the end of summer's produce and the fall produce is the perfect image of what we believe "harvest" should look like, and it is gorgeous and abundant. It's going to be another sun-filled, comfortable day to shop at the SVGM, so make your plan now to be there tomorrow. It's time to take advantage of the final six weeks of this fabulous outdoor market~~~

A couple of vendor notes: Wild for Salmon will be at market tomorrow, the 4th Friday of September. And Flavia of Brazilian Munchies is not sure yet that she'll be there: she's been ill most of this week, so we wish her the best and hope that she feels better very soon, in understanding that we may not see her until next week.

Gather those shopping bags together tonight so you don't forget them tomorrow, and we'll see you at the SVGM!

This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Beef, Pork and Poultry: chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Pears, many varieties of apples, and homemade 100% apple cider
Tarsa Family Farm:
Fresh eggs; specialty heirloom potatoes, garlic, cippolinis, onions, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Meadow Tea
Quaff Meadows:
Tomatoes, sweet corn, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, butternut squash, pumpkins, lamb: legs, shanks, ground, sausage, cut flowers~~~ dahlias!
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup
Brazilian Munchies: until 5pm
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle), cheese bread stuffed with Pulled Pork
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm:
Garlic, mesclun mix, beets, chard, heirloom tomatoes, black currant jelly, pickled garlic scapes, 5 different flavors of apple leather, all the apples and pears are organic from the Walnut Acres orchard!
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon: Here this week!
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Blyler’s Fruit Farm:
Pears, Apples, Plums, Apple Sauce, Apple butter, Pear Butter, Cider, Apple cider vinegar, Dried apple slices, Pumpkins and gourds

Check us out on Facebook

* * * * *

Seasonal Recipe
Coconut-Braised Chicken with Chorizo and Potatoes

Adapted from Food and Wine by CJ Jacobsen (October 2015)
Makes/Serves 4

This recipe is inspired by ingredients from Central and South America; be sure to use farm-fresh chicken, and check out the different sausages available from Beaver Run, Cow-a-Hen and Stone Meadow to substitute
for the chorizo if you like~~~

Ingredients:
Chicken

2 tablespoons canola oil
6 whole chicken legs (2 pounds)
Kosher salt
Pepper
1/2 pound fresh Mexican chorizo, or other spicy sausage
1 onion, thinly sliced
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, broken in half
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
2 tablespoons fresh lime juice, plus lime wedges for serving
1 tablespoon unsalted butter
Gremolata
1/4 cup finely chopped cilantro, plus sprigs
7 coffee beans, finely crushed (1/2 teaspoon)
2 teaspoons finely grated lime zest

Directions:
1. Make the chicken Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat,
turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole 
and cook, stirring to break up the meat, until the onion is translucent, about 5
minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until
the chicken is cooked through. Stir in the lime juice and butter and season with salt.

2. Meanwhile, make the gremolata In a small bowl, combine all of the ingredients and mix well.

3. To serve Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata 
and cilantro sprigs and serve with lime wedges.

MAKE AHEAD
The braised chicken can be refrigerated overnight. Reheat gently.


Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.






Thursday, September 17, 2015

News from the SVGM

We are only a week away from the Autumn Equinox, that wonderfully Pagan-like-feeling marker in September, when the daylight is as equal to the nighttime as possible. This astronomical passage happens twice a year, and the Autumn Equinox signals the growing season's move toward a slowing of the warm weather's harvest, and the putting by and filling of the "larder" for the colder season ahead. Winter squashes, pumpkins, potatoes, cabbages, onions, and garlic are some of the best keeping vegetables, and they're appearing more and more on our vendors tables. Now's the time to enjoy and can or freeze the last abundance of beans and corn and tomatoes, because there are no guarantees that the night temperatures will remain above freezing through October. The fruits available are gorgeous and delicious: pears, plums, apples, even peaches.. There truly is nothing like a local piece of fruit in season, and the variety at the SVGM should make you very happy. And don't forget: start to stock your freezers with the wonderful meats and poultry products available here. There are roasts for the crockpot, ground beef for chili, sausages for pasta, and chickens for the oven.

Regardless of the cooling that will soon approach, this passage into fall is always one of the most beautiful times of year. Mornings are nothing short of glorious, the air is phenomenally clear with the lifting of summer's humidity, the days are mild and comfortable, and the colors are always breathtaking~~~ it is getting more golden each day out there, and soon the reds and oranges will show. Needless to say, this is also one of the most beautiful times of year to shop outdoors at the Growers' Market.

Some vendor news: you can now find Lisa Loughhead and her amazing goats' milk products in her new shop in the blue barn building across from the market stands. She will no longer have a spot in the SVGM, but be sure to stop to see her retail space and some of the new products she carries, including soy wax candles, salt scrub bars, skin masks and more. We wish her much luck with this new endeavor! Also, Brazilian Munchies will be at market until 5pm now through the end of October.

It's going to be a brightly warm, late-summer day for the market tomorrow~~~ we'll see you there!

This week at market:
Stone Meadow Farm:
Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Beef, Pork and Poultry: chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Pears, Honeycrisp apples, peaches and homemade 100% apple cider
Luke Weaver Greenhouses:
See you next season!
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, heirloom pumpkins, organically processed 2-ply Tunis wool, Meadow Tea
Quaff Meadows:
Tomatoes, sweet corn, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, watermelon, cantaloupe, pumpkins, lamb: legs, shanks, ground, sausage, cut flowers~~~ dahlias!
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup
Brazilian Munchies: until 5pm
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle), cheese bread stuffed with Pulled Pork
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm:
Garlic, mesclun mix, beets, chard, heirloom tomatoes, black currant jelly, pickled garlic scapes
Asher's Garden:
Fresh eggs, fresh-baked pies and other baked goods, tomatoes, cabbage, peppers, sweet corn
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon: Back next week, 9-25
Sustainably caught wild salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon, dog treats, ravioli, and much more
Blyler’s Fruit Farm:
Peaches, Pears, Apples, Plums, Apple Sauce, Apple butter, Pear Butter, Apple cider vinegar, Dried apple slices, Pumpkins and gourds


Check us out on Facebook

* * * * *

Seasonal Recipe
Pumpkin-and-Chickpea Hummus with Jalapeño Oil

Adapted from foodandwine.com recipe by Sara Kate Gillingham, December 2014
Makes about 2 1/2 cups

There are some delicious cooking pumpkins showing up at the SVGM, and this is a great way to try one: a hummus with both chickpea and pumpkin puree, topped with candied
pumpkin seeds and a fragrantly spicy jalapeño and cilantro oil~~~~

Ingredients:

Jalapeño Oil
1/4 cup grapeseed or canola oil
2 tablespoons minced cilantro
1 tablespoon minced seeded jalapeno
Salt

Pumpkin Seeds
1/4 cup pumpkin seeds
2 teaspoons grapeseed or canola oil
1 tablespoon sugar
Pinch of cayenne
Salt

Hummus
One 15-ounce can chickpeas, rinsed and drained
1 cup pumpkin puree, fresh or canned
1/4 cup tahini
3 tablespoons fresh lemon juice
3 tablespoons water
2 small garlic cloves, finely chopped
1/2 teaspoon ground cumin
Salt

Directions:

f1. Jalapeño Oil In a small saucepan, heat the oil over moderate heat until hot but not shimmering, about 3 minutes. Transfer to a small bowl and stir in the cilantro and jalapeño.
Let cool, then season with salt.

2. Pumpkin Seeds In a small skillet, toast the pumpkin seeds in the oil over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the sugar,
cayenne and a generous pinch of salt and cook, tossing, until the sugar melts and the seeds are browned, about 2 minutes longer. Transfer to a plate to cool completely, then
break into small pieces.

3. Hummus In a food processor, combine all of the hummus ingredients except the salt and puree until smooth, then season generously with salt. Scrape into a serving bowl.
Drizzle some of the jalapeño oil on top, garnish with the candied pumpkin seeds, and serve. Serve with tortilla chips or pita chips.

Make Ahead The candied pumpkin seeds can be stored in an airtight container for up to 3 days. The jalapeño oil and hummus can be refrigerated separately overnight. Bring
to room temperature before serving.


* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.




Thursday, September 10, 2015

News from the SVGM

It's a glorious day of some much-needed rain; by tomorrow, things will be rehydrated, refreshed, and cleared out in order to usher in another beautiful market day. It's still high season for the harvesting of all things local, from plums and apples to corn, beans and peppers. Our vendors offer all the fresh produce you would expect at this time of year, and even more. Be sure to branch out and try the many unusual heirloom varieties available at the SVGM; not only are there tomatoes, but be sure to keep an eye out for unusual green beans, a huge variety of garlic and potatoes, and summer squash perfect for the grill or oven. Winter squashes and pumpkins are showing up, too! The lineup of incredible beef, pork, chicken, and specialty sausages and cuts is not to be missed, and this week Cow-a-Hen Farm also has freshly dressed ducks and turkey. Our meat and poultry vendors have an amazing variety of things to offer, so make sure to take the time to read their boards each week and ask them what's new. As in the changing produce you'll find as the market season progresses, you'll often find that meat and poultry producers have their own unique seasonal schedules. As I like to remind you, making the time to get to know where your food comes from, by starting the conversation with these passionate producers as you shop, adds a whole new dimension to the eating experience. It becomes more of a gift you give to yourself, as you procure the best, healthiest, and most passionately produced food possible, by shopping at this Growers' Market.

On another scheduling note, Wild for Salmon will be at the SVGM on the 2nd and 4th Fridays of each month. So you will find them with us tomorrow! My apologies for not knowing this last week~~~ after tomorrow, the next date they will be at the SVGM will be September 25. We are more than happy to accommodate this growing local business, and very glad they remain a part of this market.

So~~ not only bring your shopping bags, but bring some time with you, to shop and see all the SVGM has to offer, and to stop and get to know the wonderful people behind those stands!

This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Beef, Pork and Poultry: Freshly dressed chicken, ducks, and turkey.
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Pears, Honeycrisp apples, peaches and homemade 100% apple cider
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, organically processed 2-ply Tunis wool, flowers, Meadow Tea
Quaff Meadows:
Tomatoes, sweet corn, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, watermelon, cantaloupe, lamb: legs, shanks, ground, sausage, cut flowers~~~ dahlias!
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup
Brazilian Munchies:
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle), cheese bread stuffed with Pulled Pork
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm:
Garlic, mesclun mix, beets, chard, heirloom tomatoes, black currant jelly, pickled garlic scapes
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter
Asher's Garden:
Fresh eggs, fresh-baked pies and other baked goods, tomatoes, cabbage, peppers, sweet corn
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon: find us every 2nd & 4th week of the month!
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Peaches, Nectarines, Pears, Plums, Apple Sauce, Apple butter, Pear Butter, Apple cider vinegar, Dried apple slices


Check us out on Facebook

* * * * *

Seasonal Recipe
Spicy Plum Chicken Thighs

Adapted from FoodNetwork.com, recipe courtesy of Bobby Flay
Makes/Serves 4

Really interesting and delicious things can happen when you combine the sweetness of fresh fruits with savory ingredients, and then put it all together with a meat or poultry. The following plum sauce would
also work beautifully with pork. I'd set aside some of the sauce to baste, and some of the sauce to serve alongside the cooked chicken~~~~

Ingredients:

Plum Sauce:
2 tablespoons peanut oil
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
1 Thai chile, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 pounds red or purple plums, pitted and coarsely chopped
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon granulated sugar

8 chicken thighs, skin on, bone in
Salt and freshly ground pepper

Directions:
Plum Sauce:
Use side burner or grill. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chile pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool.

Preheat grill. Season chicken with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until golden brown. Turn the chicken over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken is cooked through, approximately 12 to 15 minutes.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.





Thursday, September 3, 2015

News from the SVGM

It ain't over till it's over: September is upon us, but summer is letting us know that it's still firmly around this week, with lots of sunshine and humidity and warmth for those of you who aren't quite ready for fall! It's Labor Day weekend this weekend, that traditional "end of summer" holiday, so be sure to get to the SVGM tomorrow to do your shopping for your holiday gatherings: we've got everything you need for the grill, and more. So, prepare yourselves and your family and friends a feast from this wonderful market, where you can find burgers and sausages, salmon and lamb, pork and chicken, pastas, potatoes and grilling vegetables, and tomatoes and onions for slicing. Cheeses, pesto, even ketchup and mustard. Fresh fruits for desserts, and cut flowers for the table. Isn't it obvious that the Susquehanna Valley Growers' Market should be your first stop to gather your holiday fixings?~~~

Woody Wolfe will also be with us tomorrow, helping to usher in the Labor Day weekend with his awesome playlist of music favorites. We so appreciate it every time he plays; it adds such a festive feel to the whole market experience; plus, we all get to sing along~~~
Bill Callahan will have freshly ground beef tomorrow, just in time for your Labor Day grilling. A burger made with fresh beef from the SVGM is unsurpassable in quality and flavor. Top them with heirloom tomatoes and handmade ketchup and mustard....yum!
Lovewell Soap Company is back this week after their brief hiatus. Lisa's been busy getting ready to open her new retail shop, located right in Brook Park: the shop will be in the little blue barn building next to Trot Fitness. The opening is set for September 12. Be sure to stop by her stand for more information. Her soaps are beautiful and her lotions outstanding, and we wish her the best of luck in this new chapter of her business!

So come, begin your holiday weekend celebration at the Growers' Market tomorrow~~~ it's going to be sunny, and musical, and full of the abundance of our local producers~~~ shop the SVGM first this weekend; you won't be disappointed!

This week at market:
Stone Meadow Farm:

Artisan cheeses, grass-fed beef & veal, ring bologna, bratwurst, fresh chorizo
Cow-a-Hen Farm:
Beef, Pork and Poultry: freshly ground beef this week
Beaver Run Farms:
Sustainably raised pork and chicken, sausages, bacon, kielbasa
O’Hara Orchards:
Pears, Honeycrisp apples, peaches and homemade 100% apple cider
Tarsa Family Farm:
Fresh eggs; garlic, cippolinis, onions, cucumbers, hot peppers, potatoes, eggplant, leeks, heirloom summer squash, organically processed 2-ply Tunis wool, flowers, Meadow Tea
Quaff Meadows:
Tomatoes, sweet corn, lima beans, cow peas, okra, zucchini, yellow squash, eggplant, green beans, radicchio, carrots, baby kale, red beets, cabbage, eggs, red potatoes, onions, watermelon, cantaloupe, lamb: legs, shanks, ground, sausage, cut flowers~~~ dahlias!
Fasta & Ravioli Co.:
Handmade fresh pastas, sauces, ravioli, and other specialty items
Garden Secrets:
All natural ketchups and barbecue sauces, mustards, seasonal special Sunflower Seed Pesto, Cherokee Port Gourmet Ketchup, Basil pesto
Brazilian Munchies:
Gluten free cheese bread stuffed with smoked sausage and cheddar, Empadinha, Mix Brazil (Coxinha & Kibe), Churros, Brazilian Candies (Chocolate truffle, Walnut truffle and Coconut truffle), cheese bread stuffed with Pulled Pork
Good Seed Baking Co.:
Gluten-free baked goods, including cakes & cupcakes, macaroons, muffins, cookies, baking mixes
Grass Roots Family Farm:
Garlic, mesclun mix, beets, chard, heirloom tomatoes, black currant jelly, pickled garlic scapes
Lovewell Soap Co.:
Goat milk soaps & lotions, pink Himalayan sea salt scrubs, aluminum free deodorant, shea & coconut oil body butter, foaming hand wash, lip balm
Asher's Garden:
Fresh eggs, fresh-baked pies and other baked goods, tomatoes, cabbage, peppers, sweet corn
The Farm in Milton:
Greens, zucchini, potatoes, tomatoes, broccoli, beans
Wild for Salmon:
Sustainably caught salmon from Alaska's Bristol Bay: portions, burgers, smoked salmon
Blyler’s Fruit Farm:
Peaches, Nectarines, Pears, Plums, Apple Sauce, Apple butter, Pear Butter, Apple cider vinegar, Dried apple slices

Check us out on Facebook

* * * * *

Seasonal Recipe
Tuscan Baby Back Ribs

Adapted from foodandwine.com recipe by Jody Denton
Makes/Serves 6

A distinctly different way to flavor already delicious pork baby back ribs~~~ this would be a great addition to a buffet or your upcoming Labor Day picnic! The ribs are brined, grilled, then tossed in a bright and savory vinaigrette-style sauce. Be sure to allow the time for the brining of the ribs. In fact, the whole dish can be made ahead and served at room temperature.

Ingredients:
2 quarts water
1/4 cup plus 3 tablespoons kosher salt
1/3 cup sugar
2 tablespoons cracked black peppercorns
2 tablespoons ground fennel
1 tablespoon coriander seeds
2 teaspoons juniper berries, crushed
2 teaspoons dried marjoram, crumbled
4 bay leaves
1 head of garlic, halved horizontally, plus 2 teaspoons minced garlic
Two 2-pound racks of pork baby back ribs
4 large anchovy fillets, mashed
6 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil, plus more for brushing
2 tablespoons chopped parsley

Directions:
In a medium saucepan, combine 2 cups of the water with the salt, sugar, peppercorns, fennel, coriander seeds, juniper berries, marjoram, bay leaves and the halved head of garlic, Bring the brine to a simmer, stirring, until the sugar dissolves. Arrange the racks of pork ribs in a single layer in a roasting pan just large enough to hold them. Add the brine and the remaining 6 cups of water. Cover and refrigerate for at least 8 hours and for up to 12 hours.

Preheat the oven to 325°. Drain and rinse the ribs and pat dry. Set the racks on a large rimmed baking sheet in a single layer and cover with foil. Roast for about 2 hours, or until very tender.

In a large bowl, mash the anchovies and the remaining 2 teaspoons of minced garlic, then stir in the lemon juice. Add the 1/2 cup of olive oil and the parsley.

Light a grill. Brush the grate with oil and grill the racks over a medium-hot fire for 5 minutes, turning occasionally, until crisp and browned. Transfer the racks to a cutting board and cut in between the ribs.

Toss the ribs in the dressing and pile on a platter. Serve hot, warm or at room temperature.


MAKE AHEAD
The ribs can be grilled 4 hours ahead; keep at room temperature.

* * * * *

Questions or comments? Want to be more involved? Contact the SVGM at svgmarket@gmail.com.